The first time I ate these, our friend Slim Skinner fixed ‘em up in his tipi at rendezvous. I still remember the surprisingly good mushroom taste and that was years ago. Of course, I asked for the recipe which he shared. It is only 3 ingredients and easy to remember.
- 1 can condensed Cream of Mushroom soup
- 1 sleeve of saltine crackers
- 1 egg
- Butter for frying
Note: Use the regular saltine crackers. We tried the whole wheat crackers and the whole wheat taste overpowered the mushroom flavor.
- Crush the saltines in the sleeve and then dump them in a bowl. Hand crush a bit more if needed. You want a mix of fine and small crumbs.
- Add your egg to the cracker crumbs and stir in a bit.
- Add the condensed soup right out of the can to the cracker and egg mixture. Stir until gloppy.
- Melt butter in a skillet. Heat the butter a bit more. Use your fingers and the spoon to shape one scant teaspoon of batter into a blob to drop in the pan. Test fry one mushroom. When the butter is bubbling, add more blobs.
- Fry until brown on all sides. Remove “mushrooms” to a paper towel lined bowl. Add more butter to the skillet during cooking as needed.
When frying, use a long handled utensil to move the mushrooms around to minimize getting burned by popping grease. You could also use a deeper pan to fry in. This recipe makes 40 pieces using a scant teaspoon measure for the mushrooms.
Serve up your mock mushrooms as an appetizer, side dish, or snack. You can serve them with your favorite dips, dressings, and sauces or just enjoy them plain.